This is probably the best way to use up leftover cranberry sauce from Thanksgiving! Simply add it to this citrus cheesecake, and make ribbons of fresh cranberry sauce. A delicious holiday dessert for sure!
Prep Time: 25 minutes
Baking Time: 45-50 minutes at 350° F (180° C)
Rest Time: 2-3 hours min.
Difficutly: easy
Yield: one 9-inch Cheesecake pan (22 cm)
Ingredients
For the crust:
- 7 oz of Graham crackers (200 g)
- 8 tablespoons of unsalted butter, melted (110 g)
For the filling:
- 16 oz of cream cheese, at room-temperature (450 g)
- 1/2 cup of cane sugar (99 g)
- 2 large eggs, at room-temperature
- 1-2 teaspoons of fresh orange zest
- 1 cup of fresh cranberry sauce*
Instructions
- Preheat the oven to 350℉ (180°C). Set aside an 9-inch round springform pan or cheesecake pan with a removable bottom.
- Make the crust: Use a food-processor to pulse together the cookie crumbs. Drizzle in the melted butter and pulse a few times until combined.
- Spoon the crumbs into the prepared pan, then press down gently into an even layer. Bake for 5 minutes. Remove from the oven and set aside.
- Meanwhile, make the cheesecake filling: Add the softened cream cheese and sugar to the mixing bowl of a stand up mixer fitted with the paddle attachment. Beat together on medium-low speed, until light and creamy, and no lumps remain.
- Beat in the eggs on low speed, followed by the orange zest.
- Pour over the crust, and use an offset spatula to smooth the top into a smooth, even layer.
- Add spoonfuls of the cranberry sauce* over the filling, then use a toothpick or skewer to create swirls throughout.
- Bake until the sides of the cheesecake are gently puffed, and just beginning to color, 45-50 minutes. The center should still have a bit of jiggle to it, and the cheesecake will continue to cook as it cools.
- Remove from the oven and let cool to room-temperature, then transfer to the refrigerator and let set and chill thoroughly for 2-3 hours until overnight.
*For the homemade cranberry sauce:
Ingredients
- 1 (12 oz) bag of fresh cranberries, rinsed
- 1/2 cup of water (125 ml)
- 1 teaspoon of orange zest
- 1/2 cup of freshly squeezed orange juice (125 ml)
- 1/2 cup of granulated sugar (113 g)
- 1/2 cup of light brown sugar (85 g)
Instructions
- In a medium saucepan combine cranberries, water, orange zest, orange juice, granulated sugar, and brown sugar.
- Set over medium-high heat and bring mixture to a boil, then reduce heat to a simmer.
- Let simmer about 10-12 minutes, stirring occasionally, until cranberries have burst and sauce has reduced slightly.
- Allow mixture to cool about 20-30 minutes to thicken up slightly. Store in refrigerator in an airtight container.
Inspired by: Fork Knife Spoon